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Sauce Vierge (fresh French sauce / salsa)
Prep Time
10m
Cook Time
-
Total Time
10m
This fresh French sauce, known as Sauce Vierge, is a vibrant and flavorful salsa made with extra virgin olive oil, tomatoes, black olives, anchovies, garlic, and a variety of herbs. Perfect for serving over fish, chicken, or vegetables, this versatile sauce adds a burst of Mediterranean flavor to any dish.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
4)
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Scale
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories269kcal13%
-
Fat30g1%
-
Saturated Fat4g0%
-
Carbohydrates1g0%
-
Fiber0g0%
-
Sugar0g0%
-
Protein0g0%
-
Cholesterol0mg0%
-
Sodium1,096mg54%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Tomato – Halve then use a teaspoon to scrape out the watery insides and seeds. Dice finely.
2. Anchovy fillets – This gives the sauce an extra complexity and umami that makes it that much more delicious.
Substitutions:
1/2 tsp fish sauce + pinch of extra salt (leave Sauce Vierge for 20 minutes to let flavour meld) – best alternative 1/4 tsp Worcestershire + extra salt (non fish sub)
3. Herbs – This is a really great combination of fresh herbs that gives the sauce an elegant and fresh flavour, with the tarragon giving it a distinctly French touch. But if you don’t have them, you can use:
All parsley (flatlet best, curly ok too); Half parsley, half chives Alternatively: Basil and chervil also are great to include / substitute
Every Sauce Vierge recipe is different so don’t feel this is dogma!
4. Fishfor Sauce Vierge – try:
Pan fried fish Tuna Steak (Sauce Vierge is featured in this recipe)
5. Nutrition per serving, assuming 4 servings.
2. Anchovy fillets – This gives the sauce an extra complexity and umami that makes it that much more delicious.
Substitutions:
1/2 tsp fish sauce + pinch of extra salt (leave Sauce Vierge for 20 minutes to let flavour meld) – best alternative 1/4 tsp Worcestershire + extra salt (non fish sub)
3. Herbs – This is a really great combination of fresh herbs that gives the sauce an elegant and fresh flavour, with the tarragon giving it a distinctly French touch. But if you don’t have them, you can use:
All parsley (flatlet best, curly ok too); Half parsley, half chives Alternatively: Basil and chervil also are great to include / substitute
Every Sauce Vierge recipe is different so don’t feel this is dogma!
4. Fishfor Sauce Vierge – try:
Pan fried fish Tuna Steak (Sauce Vierge is featured in this recipe)
5. Nutrition per serving, assuming 4 servings.